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Homemade Marshmallows: Recipes and Tips

Make your own light and fluffy marshmallows, plus easy ways to add color, flavor, and mix-ins, and how to cut marshmallows into fun shapesby Lauren Salkeld, with additional contributions by Kemp Minifie and Kendra Vizcaino-Lico

Making Flavored Marshmallows

The simplest way to add flavor to classic marshmallows is to swap different extracts for the vanilla called for in the classic recipe. We enjoyed almond, peppermint, and strawberry, but feel free to experiment with your favorite extract flavors.

Another easy way to flavor marshmallows is by using citrus zest, as in our recipes for both Lemon and Pink Grapefruit Marshmallows. In both, the citrus zest is removed from the fruit, combined with sugar, and ground in the food processor before being used to make the sugar syrup. A small amount of citrus juice is added to the water and gelatin mixture for additional flavor, and because the acid in the juice affects the effectiveness of gelatin, an extra 1/4-ounce package of gelatin is used. To make these marshmallows look like they taste, add a touch of yellow or red food coloring.

Our Chocolate-Malt and Salted Caramel Marshmallows also both follow the basic marshmallow recipe with slight variations. The soda fountain–inspired chocolate-malt version features syrup made with cocoa powder, malted milk powder, corn syrup, and water that is folded into the basic recipe. To make the salted caramel marshmallows, sugar and water are cooked into caramel then combined with corn syrup and heated to 240°F (soft-ball stage). This slightly modified sugar syrup is added to the softened gelatin, just like in the basic marshmallow recipe.

Alcohol-spiked marshmallows are a little tricky, because high-proof spirits can make gelatin less effective at binding (in other words, don't go overboard with the liquor!). Our recipe for Crème de Menthe Marshmallows calls for adding 3 tablespoons of crème de menthe to the water and gelatin mixture—it's just enough to lend the marshmallows a minty, slightly tipsy flavor without sacrificing their texture. Our recipe for Bourbon-Vanilla Marshmallows also follows the basic recipe except that the vanilla extract is replaced with bourbon and vanilla bean seeds. These marshmallows have a more pronounced vanilla flavor than the classic version, plus a hint of boozy bourbon.